2 lb. finely ground lamb, very lean
2 c. fine burghul
Salt
Pepper
Allspice

HUSH WEH:

1/2 lb. ground lamb
1 onion, chopped
1/2 c. snobar
Salt, pepper, allspice

Prepare Hushweh. Saute all ingredients in a fry pan. Season to taste. Place aside to cool.

Mix Kibbee. Rinse burghul. Mix all ingredients. Season to taste. Knead thoroughly. Dip your hands in ice water as you knead the Kibbee.

Divide the Kibbee into 2 equal portions. Butter a 9x13 inch baking pan. Make a layer of Kibbee on the bottom of this buttered pan. This is done by making large round patties and then flattening them in your hand and placing them on the bottom of the pan.

Occasionally dip your hands in the cold water to prevent the meat from sticking to your hands. Cover the bottom of the pan completely and evenly as one layer. Then place cooled Hushweh on top of this layer.

Now make the second or top layer the same as the bottom one with the other equal portion of meat mixture. Spread it evenly and smoothly using water on your hands. With a knife, cut the Kibbee into diamond-shaped wedges. You can then dot the top with butter or if you prefer some oil. Bake at 350 degrees for about 45 minutes.